| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
md |
Yellow squash; sliced thinly |
| 1 |
|
Stick butter or margarine |
| 1 1/2 |
c |
Onion; coarsely chopped |
| 2 |
c |
Milk |
| 2 1/2 |
c |
Cheddar cheese; shreaded |
| 2 |
ts |
Salt |
| 1 |
ts |
Black pepper |
| 4 |
|
Eggs |
| 2 1/2 |
c |
Fresh bread crumbs; (up to 3) |
|
|
Parmesan cheese if desired |
INSTRUCTIONS
Place thinly cut squash into boiler and cover with water. Boil until
tender. Saute onion in butter/margarine until soft. Drain squash when done
and place in a mixing bowl. Add onion and butter/margarine. Add remaining
ingredients (except bread crumbs) and mix throughly. Place in a casserole
dish and top with the bread crumbs. Sprinkle with Parmesan cheese if
desired. Bake at 350F for 35-45 minutes or until bread crumbs have browned.
Serves 8-10.
Posted to FOODWINE Digest by Judy Miller <ISTS009@UABDPO.DPO.UAB.EDU> on
Feb 4, 1998
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”